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Brisket basic question - timing
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cssmd27
Posts: 345
Frankly, I've never really paid attention to the timing required on a brisket before because the chow time was always flexible and I could always wrap and ice chest it if it was done early. However, tomorrow I have a bit more timing pressure.
So, speaking very generally, what should I look at for a brisket being done cooking around 230? It's about a 12 pound packer and very marbled if that helps. I know no one will know for sure, but I may as well have a time to aim for. I was thinking about 16 hours to being 195ish. Thoughts?
So, speaking very generally, what should I look at for a brisket being done cooking around 230? It's about a 12 pound packer and very marbled if that helps. I know no one will know for sure, but I may as well have a time to aim for. I was thinking about 16 hours to being 195ish. Thoughts?
Dallas (University Park), Texas
Comments
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Cooking time varies according to what technique you use. Travis's method takes about an hour/lb. More conventional methods take 1.5 to 2.0 hours/lb. There are also high temperature ones take less time.
Travis's method can be found at: http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
Two great sources of brisket cooking information are:
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
and
http://bubbatim.com/Bubba_s_Brisket.php
Large BGE
Barry, Lancaster, PA -
And here's another great site that even talks about the stall/plateau-all good knowledge-
http://www.amazingribs.com/recipes/index.html Just scroll to the brisket section.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
And 230 dome is too low if that is what you are measuring. You should be at 260-275 dome for a 250-260 grid which is where the magic happens for me. 230 dome you are looking at a 24 hour cook and there is no need for that.Do it at 275 dome and plan on 1.25 hrs per lb.Keepin' It Weird in The ATX FBTX
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230 grid via my Auber. Thanks everyone!Dallas (University Park), Texas
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230 grid via my Auber. Thanks everyone!
230 grid is better. I go 250-260 grid and get better results. I just started and it's made a huge difference over the 225-230 that I was doing. Plus it's ready much soonerKeepin' It Weird in The ATX FBTX -
Cen-Tex,
Can you elaborate about what you mean by "made a huge difference"? Juicier, better flavor, more smoke?
Thanks!
Dallas (University Park), Texas -
Cen-Tex,
all of the above and better bark too. And done in 1.25 hrs per lb instead of 2+. I find that the super long cooks at 225 just take longer and dry out the brisket
Can you elaborate about what you mean by "made a huge difference"? Juicier, better flavor, more smoke?
Thanks!Keepin' It Weird in The ATX FBTX
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